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Overnight Coffee Cake » Easy and Healthy Recipe! ✅

Breakfast, Gluten, Milk

A sticky sweet retro breakfast.

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A bunch of frozen muffins, some vanilla pudding, butter and brown sugar that sits overnight and turns into a coffee cake? It sounds crazy. Needless to say, when I saw this recipe card I was Very intrigued Dinner sandwiches don’t really work the spell coffee cake in my mind, so I wanted to see how close they could get to approximating the experience. (Spoiler alert: They’re getting pretty close.) One thing I can say about The Recipe Tin Project is that it has given me recipes I never dreamed of and this is a great crowd-pleasing breakfast option to have in your back pocket. .

This recipe came out of an old recipe box that I cooked my own way. I call it the Tin Recipe Project. It’s packed with old recipe cards, most of which seem to date from the 1960s and 1970s. I love the history of food and the idea is to breathe new life into these old recipes and maybe learn a technique or two in the way. The recipes come from different people with different spellings and some have sweet illustrations while others are on plain cards (often smeared and smudged). This is a larger card that needs to be folded in half to fit into the tin. comes from a bev erdman and it has enough blemishes to show that it was clearly well loved.

Bev’s instructions are easy enough to follow, but I still managed to mess things up (a bit) by not taking her word for it. He says to pour half the butter into a donut pan, then top it with the brown sugar, pudding mix, and pecans. So much so that I followed a T. Therefore it says to fill it with dumplings and lists 12 in parentheses. Since the bill called for a pack of sandwiches and twelve didn’t fill my pan, I figured I should have put more, but I should have trusted Bev. My sandwiches shot above the top of the pan and twelve would have been fine. My mistake!

But even after sitting all night and poking around in the oven for half an hour, it turned out to be a fluffy, gooey, runny, sticky concoction. While it’s not usually what I think of when I think of coffee cake, it fits the sweet breakfast bill perfectly and I love having an early breakfast every day.

Produce 1 cake

Preparation time 10m

Cooking time 25m

8h inactive

3.9 Evaluated 3.9 out of 5 Rated by 7 reviewers

Allergens: Gluten, Milk

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  • 1 package of frozen sandwiches
  • small packet slow cooker vanilla pudding
  • 1 stick of butter or margarine, melted
  • 1/2 cup brown sugar
  • 1/2 cup pecans
  1. In a nonstick skillet, pour half of the melted butter and roll the pan to cover the edges. Sprinkle the brown sugar, followed by the pudding, and then the pecans around the pan.
  2. Place 12 balls of dough evenly around the pan, then pour over the remaining butter. Let it sit overnight.
  3. Bake at 180 degrees for 25-30 minutes, then invert onto a serving platter while the cake is still hot. To a good time!

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